ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Clostridium in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. The genus Clostridium is one of the largest genera of bacteria containing more than 200 species, of which at least 34 have been considered pathogenic to man and animals. Clostridium botulinum, C. perfringens, and C. difficile are among the main pathogenic species of this genus. The first two are usually involved in foodborne outbreaks. The Clostridium genus covers a highly heterogeneous group of gram-positive, endospore-producing, rod-shaped anaerobes, very diverse in both their physiology and genetics. Clostridium species produce some of the most potent toxins that produce lethality to humans and animals. Various physiological and morphological methods have been traditionally used in taxonomic determination of Clostridium. The Clostridium genus contains a highly heterogeneous group of gram-positive, endospore-producing, rod-shaped anaerobes, very diverse in both their physiology and genetics.
